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Oysters and Macaroni

This recipe is from Chef James Ehler of Key West, Florida.

Chef James EhlerJames is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website


1 pint oysters
3/4 cup macaroni broken in 1 inch pieces
salt and pepper
1/2 cup buttered crumbs
1/4 cup butter

  • Cook macaroni in boiling salted water until soft; drain, and rinse with cold water.
  • Put a layer of macaroni in the bottom of a buttered pudding dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one half of butter; repeat, and cover with buttered crumbs.
  • Bake 20 minutes in hot oven.

Serves 4

Source: Boston Cooking-School Cook Book, Fannie Merrit Farmer (1896)

Chef James Ehler